In a large bowl, whisk the yolks with the sugar and vanilla. Scrape out all
the seeds from the vanilla beans. Place the seeds and pods in a medium saucepan
with the milk and 1 cup of the cream. Heat until almost boiling. Gradually whisk
hot cream mixture into the yolks. Return the mixture to the saucepan and stir
over medium heat for 5 to 7 minutes, or until the mixture thickens. Strain into
a clean cold bowl. Cover and chill for about 4 hours, or until completely cold.
Fold in the mincemeat. Process in an ice cream maker according to directions,
or freeze in a plastic container until the mixture is half frozen, then whisk
again. Cover and freeze until firm. (Can be made 3 days ahead. Keep frozen.)
Serves 6.